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Fruit Salad with Chili Salt
The fiery combination of fruit and chilies will tingle your taste buds. For a milder version, use only ground anco chili. For more heat use only chipotle.
1/2 tsp. ground ancho chili or to taste
1/8 tsp. ground chipotle chili or to taste
1/4 tsp. salt
1 lb. jicama, peeled and cut into 1/2-inch cubes
2 cups diced (3/4-inch) fresh pineapple
1 cup diced (3/4-inch) seedless watermelon or honeydew melon
1 papaya
1 large mango
1/4 cup fresh lime juice
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Fruit Salad with Chili Salt

Fruit Salad with Chili Salt

Fruit Salad with Chili Salt
  • Servings:Serves 8
  • Prep Time:8 minutes
  • Cook Time:30 minutes
1. Combine chilies and salt in a small bowl. Set aside.
2. Place jicama, pineapple, and watermelon on a large serving platter or shallowbowl. Cut papaya in half lengthwise and scoop out seeds. Slice flesh partway through, stopping at the rind, to make 3/4-inch cubes. Slice pieces away from rind and add to platter. Peel mango. Hold upright on a cutting board and slice fleshlengthwise away from pit into four pieces. Cut each piece into 3/4-inch cubes. Add to platter.
3. Immediately before serving, drizzle with lime juice, then sprinkle with chili-salt mix. Do not toss.
Source: Hannaford fresh Magazine, September - October 2009